Cheesy Quinoa With Turkey Kielbasa Recipes

Steps:

• Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the quinoa and cook, stirring, until lightly toasted, about 4 minutes. Add 4 cups water and 1/4 teaspoon salt and bring to a boil. Reduce the heat to medium and simmer until the water is absorbed and the quinoa is tender, about 15 minutes.
• Toss the turkey with half of the herbs, 1/4 teaspoon salt, and pepper to taste; set aside. Soak the onion slices in cold water, 10 minutes.
• Toss the tomatoes, chile, cucumbers, vinegar, 1 1/2 tablespoons olive oil, the remaining herbs, 1/4 teaspoon salt, and pepper to taste in a large bowl. Drain the onion, add to the tomato mixture and toss.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in batches, add the turkey and cook until golden, about 3 minutes per side. Drain on paper towels, then cut into 2-inch pieces. Fluff the quinoa with a fork and divide among bowls. Top with the tomato mixture and turkey.

Steps:

• Cook quinoa as directed on package, adding garlic to the cooking water along with the quinoa.
• Add remaining ingredients; cook and stir 1 to 2 min. or until cheese is completely melted.

Steps:

• Preheat a grill to medium. Grill the kielbasa, turning, until marked, 8 to 10 minutes. Transfer to a baking sheet or platter.
• Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth.
• Toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill, covered, until the pierogies thaw and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to grill, covered, until the pierogies are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the baking sheet or platter.
• Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogies and parsley. Season with salt and pepper and toss. Divide among shallow bowls.

Steps:

• Place the bulgur in a large bowl and pour 8 cups of water over it. Stir and cover the bowl with plastic wrap or a clean kitchen towel. Let the bulgur soak until just tender, about 2 hours. Drain and discard the water.
• Place the bulgur in a large pot with 10 cups of water. Bring to a simmer over medium-high heat, then lower the heat to medium. Rest a wooden spoon in the pot and then place the lid on the pot, propping it on the spoon to leave an opening (to keep the water from overflowing during cooking). Cook, stirring occasionally, until the bulgur has completely fallen apart and the consistency is like a thick soup, 3 1/2 to 4 hours; after every hour of cooking, add 2 more cups of water for a total of 16 cups from start to finish.
• While the bulgur is cooking, place the turkey breast in a separate large pot with the cinnamon stick and onion and add enough water to submerge the turkey breast. Bring it to a simmer over medium-high heat, then cover and simmer over medium heat until an instant-read thermometer inserted thickest part reads 165 degrees F, about 1 hour 30 minutes.
• Puree the bulgur using an immersion blender until it's completely smooth. (Alternatively, puree the soup in a regular blender and then pass it through a fine-mesh sieve to make sure it's completely smooth.)
• Remove the turkey from the pot, cut it into smaller pieces and finely shred in a mixing bowl using a stand mixer fitted with the paddle attachment or a handheld electric mixer on medium speed, about 2 minutes. Add 1 cup of the bulgur mixture to the turkey and mix using a wooden spoon to form a thick paste, adding up to 1/2 cup more bulgur as needed.
• Return the turkey mixture to the remaining bulgur in the pot and stir to combine. Bring to a low simmer over medium-low heat. Mix half of the melted ghee with the cinnamon and 1/2 teaspoon salt in a small bowl. Add the ghee mixture to the pot and cook, stirring occasionally, to allow the flavors to develop and the porridge to thicken, about 1 hour.
• Divide the haleem among eight bowls and top each one with 1 tablespoon of the remaining melted ghee and additional ground cinnamon. Sprinkle with some sugar and sesame seeds to your liking and enjoy.